Results 11 to 20 of about 5,972,986 (304)
Fermented Beverages from Amazonian Fruits: Nutritional Characteristics and Bioactive Compounds
BeveragesFermented beverages are drinks that undergo a fermentation process involving yeasts, bacteria, or other microbial groups, leading to the conversion of natural sugars into alcohol, acids, and gases.
Bárbara N. Batista +3 more
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Acknowledgment to Reviewers of Beverages in 2020
, 2021 Peer review is the driving force of journal development, and reviewers are gatekeepers who ensure that Beverages maintains its standards for the high quality of its published papers [...
Beverages Editorial Office Beverages Editorial Office
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Applied Sciences, 2023 Nowadays, plant-based fermented products are attracting a lot of consumer interest due to their probiotic and health-promoting properties. The aim of this study was to evaluate the microbiological quality and antioxidant activity of innovative fermented ...
Katarzyna Marchwińska +5 more
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The Potential for Federal Preemption of State and Local Sugar-Sweetened Beverage Taxes [PDF]
American Journal of Preventive Medicine, 2017 Federal, state, and local governments each have a role to play in protecting health. President Obama recognized that “state and local governments have frequently protected health, safety, and the environment more aggressively than has the national Government.”1 Yet, the federal government can hinder state and local activity through preemption, which is
Jennifer L, Pomeranz +2 more
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Traditional foods and beverages in Eastern Tigray of Ethiopia
Journal of Ethnic Foods, 2020 Ethiopia is a multiethnic country with diverse cultural practices to prepare foods and beverages having significant contributions in socioeconomic development.
Nigussie Seboka Tadesse +3 more
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Frontiers in Sustainable Food Systems, 2021 The Indian Himalayan Region (IHR) is the center of the diverse food culture comprising fermented and non-fermented ethnic foods and alcoholic beverages. Diverse tribal communities in IHR (Uttarakhand, Himachal Pradesh, Jammu and Kashmir, Laddakh, Sikkim,
Janhvi Mishra Rawat +3 more
doaj +1 more source
Breadand Effervescent Beverage Productions with Local Microbes for the Local Revitalization
International Journal on Advanced Science, Engineering and Information Technology, 2016 Local microbes such as yeasts fungi and bacilli, were isolated and used to apply for the food processing (bread making) and the production of an effervescent beverage (fruits kvass) for promotion of the local revitalization. Our yeast isolates could contribute to make the breads that can sell in alocal bakery shop.
Manami Watanabe +4 more
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Local cooperation for innovation: food and beverage multinationals in a peripheral European country [PDF]
International Journal of Multinational Corporation Strategy, 2016 Peer ...
García Sánchez, Antonio +2 more
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Analysis of Food and Beverages
, 2023 We are delighted to introduce the “Analysis of Food and Beverages Section of Separations”, which focuses on developing and applying new approaches based on separation techniques for the characterization of foods and beverages [...
Javier Saurina
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Contaminants in local alcoholic beverages: zinc and manganese contamination
International Journal of Biological and Chemical Sciences, 2009 The extent of leaching of zinc (Zn) and manganese (Mn) from the vessels used during the preparation of two local alcoholic drinks, Pito and Burukutu has been assessed. Leaching of these metals during the four phases of fermentation was monitored by determining the levels of the metals in each phase using atomic absorption spectrophotometric technique ...
Gazuwa, S Y, Daback, JD, Ubom, GA
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